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recipe from abbylidiastephanie.blogspot.com

Honey Madeleines
adapted from
Stephanie's Honey Madeleines, pg 498
makes 20 - 24

90g butter, plus 20g extra for coating the tin
1/2 tbsp honey
2 eggs
1/3 cup castor sugar
1 tbsp brown sugar
tiny pinch salt
90g plain flour
1 tsp baking powder

Melt the 90g butter in a saucepan with the honey over low heat. While the butter is cooling, combine eggs, sugars and salt in a bowl, whisking until light and foamy. Sift in flour and baking powder, whisking gently to combine. Finally, gently incorporate the cooled butter mixture. Allow to rest for 1 hour, or overnight.

Preheat oven to 180°C (160°C fan-forced). Gently melt 20g butter in a saucepan and generously brush the madeleine tray. Dust with flour and shake off any excess. Spoon in batter to fill shells by 1/2 - 2/3. I filled them closer to 2/3 and got 20 Madeleines out of the mixture.

Bake for about 10 mins, until nice and golden on the edges. I rotated my tin halfway, so they browned evenly. Remove from the oven and tap the tray on the workbench to loosen the Madeleines. Cool on a wire rack with the shell side up.